Wednesday, 29 February 2012

Chadian Recipes: Maharagwe

We've saved one of our best Chadian dishes 'til last. I hope you have enjoyed exploring the Chadian cuisine as much as we have.

Not only is maharagwe great by itself, it is also mighty fine as a side dish or served over rice, quinoa or even with tortillas. This dish was an amazing hit at our Chadian dinner party - one of the most popular dishes of the whole night. It's very easy to make and keeps and reheats well which makes it perfect to bring to potlucks or family gatherings. Feel free to drizzle this with lime juice for extra tang.

2 cups of dry red kidney beans, soaked in water for 8 hours or overnight
400ml of coconut milk
½ tsp of ground cardamom
1/2 teaspoon sea salt
2 red onions, chopped
2 tomatoes, chopped
2 cloves of garlic, crushed and chopped.
1 teaspoon curry powder
2 Tbsp of peanut oil
1 green chilli
fresh coriander for garnish.

How to make:

1. Rinse your previously soaked kidney beans and bring them to the boil in a large saucepan with plenty of water. Simmer, covered, for an hour or until the beans are tender. Drain and put aside.
2. In a large saucepan heat the oil and add the onion, garlic and chilli. Saute on a medium heat until the onion is transparent.
3. Add the tomatoes and cook for 2 minutes.
4. Add coconut milk, beans, curry powder, salt and cardamom. Simmer for 10-15 minutes.
5. Serve, topped with fresh coriander, and enjoy!

Serves 6-8

Check out our other Chadian recipes as well: 

Chadian Irio (Mashed beans, potatoes and vegetables)
African Loz (Almond and Pistachio Bites of Amazingness)


  1. Should the chili be chopped or whole when sauted? Also, what should be done with the beans?

  2. Nevermind, I figured it out. Thanks for the great recipes!